Veggie Pot Pie
A recipe from Create Cooking Challenge 2017 winner Buki Elegbede.
Recipe Ingredients
- - 1 tablespoon olive oil
- - 2 small heads fennel, finely chopped (about 3 cups)
- - ½ medium yellow onion, finely chopped
- - 2 medium carrots, peeled and finely chopped (about ⅔ cup)
- - 12 ounces white button mushrooms, sliced (about 5 cups)
- - 1 small russet potato, peeled and diced small (about 2 ½ cups)
- - 2 cloves garlic minced
- - ¼ cup all-purpose flour
- - 1 cup low-sodium veggie broth
- - 1 cup milk
- - 2 teaspoons soy sauce
- - 1 cup frozen baby green peas
- - 1 10oz package frozen spinach (thawed and water removed)
- - 1 large egg yolk
- - Pastry dough (homemade or store bought)
Recipe Instructions
- Preheat the oven to 400 degrees F and arrange a rack in the middle.
- Heat olive oil over medium heat in bottomed saucepan.
- Add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes.
- Add garlic and cook till fragrant, about 30 seconds.
- Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes.
- Carefully add broth, soy sauce, and milk, stirring constantly until mixture is smooth.
- Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas and spinach and stir to coat.
- Season well with salt and freshly ground black pepper.
- Turn filling into 2 - 4 individual heat proof bowls (or one large casserole dish).
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
- With kitchen shears or a knife, cut dough to fit over the baking dish(es).
- Place dough over filling and tuck into the edges of the dish.
- Brush dough with egg wash and cut slits in the top to vent. Add ground black pepper over the top.
- Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes.
- Let sit at least 10 minutes before serving.